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Cuisine

Fresh guacamole nourishes body, spirit

Today it is chilly and raining. Yesterday I was in shorts and T-shirt, walking barefoot to the mailbox with my barefoot children. Yes, we are the hillbillies of Ocean Pines as we see shoes are the devil and as soon as we can whisk them off of our feet, we do. I’m just so glad… Read more »

Give your arteries a break, eat a salad

In the last three weeks, we have made fresh sausages, 100 percent beef hot dogs wrapped in caul fat, pates, terrines, and liverwurst mousse.  But why stop there?  Of course, we have to look at the desserts that we served to 270 people last weekend as part of our annual Dessert Theater:  lemon meringue cupcakes,… Read more »

In lieu of a wok, cook stir fry in batches

 The OCHMRA Show has come to an end, the brokers have moved on to the next town and I sit here recovering from more time standing on concrete. Apparently, I must love the abuse that concrete affords my aging soles, since I spent the previous weekend in D.C. working the AIPAC convention.  At least this… Read more »

Sweet salad will ‘make your mind melt’

So we have another snow day.  I am happy, since our winter prospects were looking bleak until two weeks ago.  I was completely ready for spring to spring, but now I sit here with the snow on the ground, pets and kids snuggled in the couch as we watch the tele, happy that we were… Read more »

Slow things down with blackened salmon

Sometimes I feel like I just need to slow down a bit.  With all the extracurricular activities with the kids, work, writing, snapping pictures and trying to keep the house straight, I don’t get much sleep. Now that the season is creeping up on us, I’m also looking for summer employment or maybe even considering… Read more »

Suplee has fond memories of manoes

Many times over, I am sure, my wife has questioned her sanity as to why she married me.  During the first few years of dating, we would drive from Baltimore to Denton to visit my mother, and every time we would pass a certain store, I would audibly wonder as to whether they were selling… Read more »

Admitted chicken junkie talks food ‘magic’

Dare I address the immaculate veal stock that we made in class on Monday and Tuesday?  The stock had the viscosity of light olive oil and a flavor unrivaled by any you’ve ever had.  We are no magicians, nor are we any better than anyone else; we just practice the skills that were handed down… Read more »

Pepper bacon cure for bad weather blues

I am weary of this weather and I can only imagine that it’s going to get worse before it gets better.  We were so lucky the past three years with the snow and chill, but now we have chill and rain, an awful mix. I must refrain from using the choice vocabulary that runs through… Read more »

Duck fat fries pair well with remoulade

Previously published in Jan. 30, 2014 Bayside Gazette Every now and then we see something in class that brings back vivid memories associated with food; memories rushing through our minds as images just seem to come together in our imagination.    Recently, as one of our students, Bob, made a fresh remoulade, I tasted it… Read more »

Matzo adds twist to chicken and dumplings

It’s hot. I mean, it’s cold. I mean it’s snowing. Argh, now it’s sleeting.   Welcome to Delmarva Winter the way it used to be. Ah, the golden days on the Shore; when winter is merely a hiccup between our amazing autumn and the always-welcome spring. We have been spoiled the last few years with… Read more »